Set InstantPot to saute mode. When hot, add the bacon. Once bacon is crispy and cooked, scoop bacon out onto a plate lined with a paper towel to soak up excess grease.

Cook the sausage in the bacon fat left in the InstantPot until cooked through.

Add the garlic, onion, italian seasoning, and red pepper flakes to the pot and continue cooking for 3 more minutes.

Lastly, add the potatoes, chicken broth, salt, and pepper to the pot.

Set the Instant Pot to manual and set the timer for 5 minutes.

After 5 minutes, carefully quick release to release the remaining pressure.

Stir in kale and coconut milk. Cook for a couple more minutes. Season with more salt and pepper as needed (our bacon was uncured, so we added more salt, but you might not need the extra salt).

Top with bacon and more red pepper flakes to serve.